Preheat oven to 150°C.Place your crushed Tennis Biscuits into a bowl. Add the Amarula until the mixture is thoroughly coated but not too soggy.Place on a baking sheet and pop into the oven for 30 minutes or until the crumble has completely dried out, while this is baking, place the slivered almonds in a pan and toast until lightly golden, remove from the heat and transfer to a cool bowl.Melt the Bar-One in a heat-proof bowl set over a pot of lightly simmering water, stir until completely melted and smooth and remove from the heat.Beat the egg yolks with half the icing sugar and granulated sugar until light in colour and thick in consistency, beat in the vanilla essence, melted butter and chocolate.Sift in the flour, cornflour and fold well into the mixture, whisk the egg whites in a separate bowl to stiff peak. Slowly incorporate the remaining icing sugar, tablespoon by tablespoon, maintaining the peak of the egg white mixture.Carefully fold into the chocolate mixture, pour into a greased, 20cm spring-form pan.Pop into the oven and bake for 35-40 minutes. The cake should form a beautiful flaky crust on top while remaining moist and light in the middle.While the cake is baking melt the Bar-One for the sauce in a heat-proof bowl set over a pot of lightly simmering water, stir until completely melted and smooth, slowly stir in the cream and remove from the heat.When the cake is done, allow it to stand for a few minutes before turning out onto a cooling rack. Place onto a serving plate or cake stand, top with the Amarula and Tennis Biscuit crumble, the toasted slivered almonds and drizzle generously all over with the sticky Bar-One sauce.Recipe reprinted with permission of Tanya Heathcote. To see more recipes, please click here.To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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